Easy Southwest Vegetarian Buddha Bowl with Sauce or Dressing
● By Lana Granfors
By Lana Granfors
Photo by Kara Stewart
Parents, singles, and students with busy schedules appreciate easy, satisfying meals. Whether for a quick dinner or for lunch tomorrow, the ingredients can vary based on individual choices, so this will serve for a guide of items that can be used.
These deliciously wholesome bowls of fresh veggies, full of flavor and texture, are served warm or cold, and with a great sauce or dressing. Dressings vary from peanut dressing to creamy ginger dressings. I have shared two below which are family favorites.
This is a vegetarian version, but can easily be made with your choice of protein. Pick your own ingredients and start building! Enjoy!
1 large sweet potato, cut in cubes
1 can garbanzo beans, drained and rinsed
2 tsp. maple syrup
1⁄2 tsp. paprika
1⁄2 tsp. garlic powder
Pinch of salt and pepper
2-3 cup brown rice, quinoa or wild rice, cooked
4 cup baby kale or spinach, chopped
2 cans black beans, drained and rinsed
2 cans sweet corn, drained and rinsed
1⁄2 cup grated carrots
1 English cucumber, cut in chunks or slices
1 red bell pepper, seeded and sliced
1 cup cherry tomatoes, halved
1 small red onion, sliced thin
1 cup cabbage, chopped or sliced
1 avocado, sliced
1⁄4 cup sprouts of choice
4 T toasted seeds/nuts, your choice (pumpkin, pine nuts, sesame seeds, almond slices)
1⁄3 cup crumbled feta cheese or shredded sharp cheddar cheese
1⁄4 cup cilantro, chopped
1⁄2 cup crushed corn tortilla chips
Red Pepper Sauce INGREDIENTS
1 red bell pepper, ribs and seeds removed
2 T olive oil or other neutral oil
Juice from 1 lemon
1⁄2 tsp. pepper
1⁄2 tsp. salt
1⁄2 tsp. paprika
1⁄4 cup fresh cilantro, chopped
Water as needed to thin
Turmeric/Sriracha/Tahini Dressing INGREDIENTS
4 T tahini
4 T warm water
1 tsp. maple syrup
1⁄4 tsp. cayenne pepper
1⁄2 tsp. turmeric
1⁄2 tsp. sriracha
Salt to taste
Prep time: 5 – 10 minutes
Cook time: 25 minutes
Total Time: 30 – 35 minutes
Buddha Bowl DIRECTIONS
STEP 1: Preheat oven to 350 degrees. Place cubed sweet potato on a cookie sheet and toss with 1 tsp olive oil and season with salt and pepper. Bake for 30 minutes stirring halfway through. Remove and allow to cool.
STEP 2: While the potato is cooking, prepare the garbanzo beans. In a bowl, place the maple syrup, paprika, garlic powder, salt and pepper. Heat a saucepan and then add the garbanzo mixture into the saucepan to cook for 15 – 20 minutes, stirring often throughout the cooking. Remove and allow to cool.
STEP 3: Prepare the rest of the ingredients, placing in their individual bowls or on a large platter. The prep time involved will vary depending on the number of ingredients you are preparing.
STEP 4: To build your bowl, start with a base layer of brown rice, quinoa or wild rice. Top with a good serving of the greens. Top with beans and add your choice of as many veggies you want. Top with sliced avocado slices, sprouts, nuts, seeds and cheese.
STEP 5: Generously drizzle the dressing or sauce all over the bowl ingredients, garnish with cilantro and crushed tortilla chips, and enjoy.
Red Pepper Sauce DIRECTIONS
STEP 1: To make red pepper sauce, add all dressing ingredients to a blender and blend until smooth. Add water, about 1 tsp. at a time, to the desired consistency.
Turmeric/Sriracha/Tahini Dressing DIRECTIONS
STEP 1: To make dressing, whisk all ingredients together. Sample and adjust spice level as desired by adding a splash more of the sriracha.